Zucchini Taco Boats GF/DF (Edit recipe)

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Looking for a gluten and dairy free taco night in less than 20 minutes? I’ve got you covered! These zucchini boats have tons of protein, fiber, and flavor that everyone will enjoy.

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

8

Serves: 4

Ingredients

1 lb 85% Lean Ground Beef - US Wellness Meats
5 whole Zucchini, cut lengthwise with seeds scooped out
1 cup Onion, diced
1 Tbsp Garlic, minced
0.5 cups Salsa
1 whole Taco Seasoning - Primal Palate
1 cup Black Beans, drained
1 Tbsp Olive Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

- lightly salt and olive oil zucchini halves.
- place in airy fryer for 12 minutes at 400 degrees.
Filling:
- heat oil in cast iron skillet on medium high heat.
- add onion and garlic - cook for 1 minute.
- add turkey - cook for 5 minutes, stirring occasionally.
- add salsa and taco seasoning- stir to combine and cook for 2 minutes.
- add beans and cook until most of the liquid has dissolved.
To serve:
- fill zucchini boats with taco mixture.
- top with your favorite ingredients like:
cocojune organic yogurt
Tomatoes
Red onion
Avocado
Lime
Cilantro

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	518
Fat:	20 g
Carbohydrates:	42 g
Protein:	44 g
Cholesterol:	100 g
Sodium:	150 mg
Fiber:	10 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.